Lasagna Stuffed Peppers
Description
These green bell peppers are filled with rice and the best elements of lasagna: beef, sausage, pasta sauce, ricotta, and mozzarella cheeses.
Ingredients
•
4 large green bell peppers, tops and seeds removed
•
1/2 pound ground beef
•
1/2 pound Italian sausage
•
1 small onion, chopped
•
1/2 cup spaghetti sauce with mushrooms
•
1 cup grated mozzarella cheese, divided
•
1/2 cup ricotta cheese
•
1/2 cup cooked white rice
Directions
1
Preheat oven to 350 degrees F (175 degrees C).
2
Bring a pot of lightly salted water to a boil. Reduce heat to medium-high to maintain a rolling simmer. Cook peppers until starting to get soft, about 5 minutes. Transfer to a paper towel-lined plate to drain.
3
Heat a nonstick skillet over medium heat. Add ground beef, sausage, and onion. Cook and stir, breaking up the beef, until onion is soft and meat has lost all its pink color, 5 to 6 minutes. Transfer to a bowl with a slotted spoon.
4
Mix spaghetti sauce, 1/2 cup mozzarella cheese, ricotta cheese, and cooked rice into the beef mixture. Divide among 4 bell peppers and transfer peppers to a baking dish. Sprinkle remaining mozzarella cheese on top of the peppers.
5
Bake in the preheated oven until cheese melts and begins to brown, 25 to 30 minutes.